Chef Kelly Dennis: Going Raw With A Dark Chocolate Tart
In part three of our look at Bliss Café and Elixir Bar's executive chef Kelly Dennis, the chef shares her recipe for a Nut-free Dark Chocolate Ganache Tart. You will marvel at the texture and the taste. And you might even question why we are always so quick to head for the oven when crafting our cuisine. The hardest part is dealing with the oat grouts. So Dennis gives you the option below: to "cheat." Either way, something yummy this way comes.
NUT-FREE DARK CHOCOLATE GANACHE TART
DARK CHOCOLATE CRUST YIELD: two 9" crusts,
1 ½ cup sprouted oat flour, 1 ½ cup cacao powder, 1 cup maple sugar crystals, ground to a fine powder, pinch of salt, ½ cup coconut oil.
Combine everything except the coconut oil in the food processor until well combined. Add oil and process until it comes together into a ball. Divide between the two 9" tart shells, pressing the crust evenly. Chill to set. "We make our own flour by sprouting oat groats, dehydrating them, and then grinding them into flour," Dennis says. If you aren't as concerned with keeping the dish "raw," you can substitute regular oat flour.
CHOCOLATE GANACHE FILLING YIELD: one 9" tart,
1 ½ cup agave, 2 cups cacao powder, 1 cup coconut oil, melted 1 T. vanilla extract pinch of salt.
Combine everything in blender until smooth. Make sure oil is completely emulsified. Pour into prepared crust and spread smooth with the back of a spoon. Make sure the filling gets spread evenly all the way to the edges. Chill in the freezer for several hours to set before cutting. To cut, run a sharp knife under hot water and dry with a clean towel. Rinse and dry your knife between each cut to get clean cuts.
COCONUT CRÈME FRAICHE
1 cup coconut meat
1 t. dairy-free probiotic powder
½ t. vanilla extract
pinch of salt
1/3 cup agave
1/3 cup water
½ cup coconut oil
Combine everything in blender until totally smooth. Store in fridge.
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